Introduction

A Digestive and flaked almond base, topped with a creamy lemon and raspberry cheesecake mix. Great finished off with fresh raspberries! The recipe is dairy, egg, wheat and gluten free. Prep time includes necessary chilling time.
A Digestive and flaked almond base, topped with a creamy lemon and raspberry cheesecake mix. Great finished off with fresh raspberries! The recipe is dairy, egg, wheat and gluten free. Prep time includes necessary chilling time.

Directions

Preheat oven to 350F.Crush cookies. Combine with the chopped almond flakes and orange juice.Press crumb mixture evenly to cover a greased 9” based spring-form pan base.Cook for 15 minutes until the almonds are just beginning to toast. Allow to cool for 15 minutes.Place tofu, lemon juice and zest, sugar, almonds, cornstarch and soy creamer in a food processor and whiz to a smooth paste.Place half the raspberries in a jug with the lemon juice and sugar.Cover and microwave briefly (1-2 minutes) until the raspberries are just soft.Pass through a sieve to give a smooth puree.Place back in the jug with the whole raspberries and arrowroot mixed to a paste with the water. Microwave for a further 30 seconds - 1 minute until the mixture just begins to thicken.Pour ½ the raspberry mixture into the crust.Pour cheesecake mix onto the biscuit base, swirl in remaining raspberry puree.Cook for 40 minutes, until the filling has just set.Once cool, chill for 2 hours.